Kongunadu Kollu-Paruppu Masiyal

1/2 cup Horsegram, overnight soaked

3 cups water

Clean the lentil and wash them throughly. Pressure cook for 10 to 12 whistles. Drain the water and set aside.

Masala Powder

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp black pepper

1 dry red chili

Dry roast the spices on low flame, until nice aroma comes. Allow to cool, grind the spices and set aside. 

For the curry

1 tsp Indian sesame seed oil

1/2 cup onion, chopped

Heat oil in a pan, add onion, sauté, onion for 5 minutes. 

5 garlic cloves, chopped

Add garlic, sauté for a minute.

1/2 cup tomatoes, chopped

1 tsp salt

Add tomatoes, salt, sauté until tomatoes softens. 

Add in the ground masala and sauté to combine. 

1/4 cup water

Add in lentils, water. Remove off heat and let the mixture cool. Use the drained water and grind the lentils to a coarse paste. 

Tempering

1 tsp Indian sesame seed oil

2 dry red chili

Make tempering and add to the lentil.

Taste Note: Tastes AMAZING

Source: kannammacooks

Rajma Kulambu

1 cup rajma, overnight soaked

1/2 tsp salt

3 cups water

Cook rajma for 4 whistles. Once cooled, drain the excess water.

tamarind

1 cup water

Make tamarind water.

2 more cups of water

Add 2 more cups of water and take out all the juice from the tamarind.

1 tbsp oil

1 tsp mustard seeds

Heat oil in a pan, splutter mustard seeds.

1/2 cup shallots, chopped lengthwise

10 garlic, chopped 

Add shallots, sauté till onion turns light brown. Add garlic, sauté.

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes become mushy. 

1/2 tsp turmeric powder

1/2 tbsp salt

1 and 1/2 tbsp sambar powder

Add turmeric powder, salt, sambar powder. Mix well. 

Add cooked rajma, tamarind water, stir well, allow to boil for 10 minutes.

1/2 cup coconut

1 cup water

Blend coconut and water to make smooth paste.

Add to the kulambu, boil for 10 more minutes.

Taste Note: Tastes AWESOME

Source: kamalascorner

Cabbage Gravy

1 tbsp oil

1 tsp coriander seeds

1/2 tsp fennel seeds

1/4 tsp whole black pepper

4 dry red chilies

Roast all the above in oil.

1 cup onion, chopped

3 garlic cloves

Add onion, garlic and sauté for 5 minutes in medium flame.

1 cup tomatoes, chopped

1/2 tsp garam masala

1/2 tsp sambar powder

Add all the above, sauté until tomatoes become mushy.

1 tbsp coconut

1/2 cup water

Add coconut and grind to a smooth paste.

1 tbsp oil

1/2 tsp cumin seeds

Heat oil, splutter cumin seeds. 

1 cup onion, finely chopped

1 dry red chili

Add onion, chili, sauté for 5 minutes in medium flame.

3 cups cabbage, thinly sliced

Add cabbage sauté for 2 more minutes.

1/4 tsp turmeric powder

1 tsp salt

Add turmeric powder, salt, ground masala. Mix well.

1 cup water. 

Add water, mix well. Boil for 5 more minutes.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: chitrasfoodbook

Mullangi Sambar

Make tamarind water

tamarind

1 cup water

Make tamarind water.

Masala Paste

1 tsp oil

2 tsp coriander seeds

3/4 tsp cumin seeds

1 tsp Urad Dal

5 dry red chilies

Roast all the above. Turn off the stove.

1/4 tsp fenugreek seeds

Add fenugreek seeds and mix well. Allow to cool.

1/2 cup coconut

1/2 cup water

Blend with coconut and water and make smooth masala paste.

Cook Toor dal

1 cup toor dal, overnight soaked

1/2 tsp salt

1/2 tsp turmeric powder

2 cups water

Cook toor dal in pressure cooker. Mash the dal.

Open the cooker.

2 cups radish / daikon

1/2 onion, petals

1/4 tsp turmeric powder

1 tsp jaggery

1 and 1/2 tsp salt

Masala paste

2 and 1/2 cups water

Add radish, onion petals, turmeric powder, jaggery, salt, water, masala paste, tamarind water, mix well. Allow the water to boil.

Once the water comes to boil, Cover and pressure cook for 2 whistles.

Tempering

1 tsp oil

1 tsp mustard seeds

Make tempering and add to the sambar.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Mixed vegetable Sambar in Cooker

1 cup toor dal, overnight soaked

1/2 tsp turmeric powder

1/2 tsp salt

2 cups water

Pressure cook toor dal. Mash the dal.

tamarind

1 cup water

Make tamarind water.

1/2 onion petals

1 tomato, chopped

1 carrot, chopped

5 beans, chopped

1 potato, chopped

1 green chili, slit

2 and 1/2 cups water

Mix well and get to a boil. 

2 tbsp sambar powder

1 tsp jaggery

1/2 tsp turmeric powder

1 tsp salt

Once the water comes to a boil, add all the above, mix well. Cover and pressure cook for 1 whistle.

1 tbsp oil

1 tsp urad dal

1 tsp mustard seeds

Make tempering and pour it over sambar.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Thakkali Bajji

6 tomatoes

Grind tomato to a paste.

1/4 cup coconut

1/2 cup water

Blend coconut and make a smooth paste.

1 tbsp oil

1/4 tsp mustard seeds

1 stick cinnamon

1 star anise

2 cardamom

2 cloves

1 bay leaf

1 tsp fennel seeds

Heat oil in a pressure pan, splutter mustard seeds. Add all the spices and sauté for 10 seconds.

3 cups onion, finely chopped

2 green chilies

Add onion, green chilies, sauté till onions turn light brown, about 8 minutes in medium flame.

6 garlic cloves, grated

2 tsp ginger, grated

Add garlic, ginger, sauté for 2 more minutes.

1/2 tsp turmeric powder

1/2 tsp jaggery

1 tsp salt

1 tsp red chili powder

1 cup water

Add tomato paste, salt, red chili powder, turmeric powder, jaggery, water.

Add coconut paste and sauté for 2 more minutes.

Cover the pan and cook for 4 whistles. 

cilantro leaves, chopped

Garnish with cilantro leaves

Taste Note: Tastes AWESOME

Source: kannammacooks

White Pattani Kulambu

1 cup dry white peas, overnight soaked

Masala paste

4 tomatoes

1" ginger

5 garlic cloves

1" cinnamon

1 clove

1 cardamom

Grind all the above to make smooth paste.

1 tbsp oil

1 cup onion, chopped

Heat oil in a pressure pan, add onion and sauté for 5 minutes. 

1/2 tsp turmeric powder

1 tsp red chili powder

1 and 1/4 tsp salt

2 tsp coriander powder

2 green chilies

1 potato, peeled and cubed

2 cups water

Add all the above along with soaked dry peas, ground masala paste and mix well. Cover and pressure cook for 15 whistles (cook on low flame for 20 minutes)

1/4 cup coconut

1 tbsp pottukadalai

1 tsp fennel seeds

1/4 cup water

Make smooth coconut paste.

Add the ground paste to the kulambu and simmer for 10 more minutes.

Taste Note: Tastes AWESOME

Source: kannammacooks

Beans Sambar

tamarind

1 cup water

Make tamarind water

1 cup toor dal, soak overnight

1/2 tsp turmeric powder

1/2 tsp salt

2 cups water

Pressure cook toor dal. Mash the dal.

Masala

1 tsp oil

1 tbsp coriander seeds

1/2 tbsp cumin seeds

1/2 tbsp urad dal

5 dry red chili

Heat oil in a pan, roast all the above. Switch off the stove.

1/4 tsp fenugreek seeds

Add fenugreek seeds and mix well.

1/2 cup coconut

1 cup water

Add all the above to the blender and blend to a smooth paste.

1 tsp oil

1 tsp mustard seeds

Heat oil in a pan, spatter mustard seeds.

1/4 kg Beans, chopped into 1" pieces

1 cup water

Add beans and water to a pan. Close the pan and cook fro 5 minutes.

1 tbsp jaggery

1 and 3/4 tsp salt

Add jaggery, salt, bring to a boil. Add mashed dal, ground masala, tamarind water, cook for 10 minutes. 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Cauliflower Kulambu

1 tbsp oil

1 cup onion, chopped into big pieces

Heat oil in a pan, add onion, sauté for 5 minutes.

1 tsp ginger, grated

1 tsp garlic, grated

Add ginger, garlic and sauté for 2 minutes.

1 and 1/2 cup tomatoes, chopped

Add tomatoes, sauté until tomatoes softens. Switch off the stove.

1/4 cup coconut

1 tsp fennel seeds

1 and 1/2 tsp red chili powder

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp garam masala

Add all the above to the same pan, mix well.

1/2 cup water

Add water and grind to a smooth paste.

1 tbsp oil

1/2 tsp mustard seeds

Heat oil in a pan, splutter mustard seeds.

1 cauliflower, remove the florets

Add ground masala, cauliflower florets, mix well.

1 and 1/2 cup water

1 and 1/2 tsp salt

Add water, salt, mix well. Simmer for 15 minutes.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: chitrasfoodbook

Red Rice Dosa

1 and 1/2 cups red rice

1 and 1/2 cups raw rice

1 tbsp fenugreek seeds

Overnight soak all the above.

1 cup urad dal

2 tbsp chana dal

2 tbsp toor dal

Overnight soak all the above dals separately.

Grind the dals together for 30 minutes.

1 cup thick poha, washed

Add soaked rice and poha and grind to coarse batter.

1 and 1/2 tbsp salt

Add salt and grind.

Mix rice and urad dal batter together and mix well.

Allow the batter to ferment. 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Ragi Dosa

1 cup ragi (2 cups)

1 cup idli rice (2 cups)

1/2 cup urad dal (1 cup)

1 tsp fenugreek seeds (1 tbsp)

Overnight soak all the above in water.

Make batter out of all the above.

2 tsp salt (2 tbsp)

Mix with salt.

Allow the batter to ferment.

Yields: 20 ragi dosas

Taste Note: Tastes AMAZING

Source: sadhgurustory

Pottukadalai Chutney

1 tbsp oil

1/2 tbsp chana dal

1/2 tbsp black split urad dal

2 garlic cloves

Heat oil in a pan, add dals and garlic, sauté till dals turns light brown.

3 dry red chilies

1/2 cup pottukadalai

Add red chilies and pottukadalai, sauté (in MEDIUM flame) until pottukadalai turns golden and crunchy.

1/4 cup coconut

tiny bit tamarind

Add coconut, tamarind and sauté for a minute. 

1/2 tsp salt

Allow everything to cool, add salt and the cooled items to the blender and powder the chutney first.

1 cup water

Add water and grind to a smooth paste.

 

Taste Note: Tastes OK. Baby like it, not me.

Source: hebbarskitchen

Temple Style Sambar

1 cup toor dal, overnight soak

1/2 tsp salt

1/2 tsp turmeric powder

2 cups water

Pressure cook toor dal.

tamarind

1 cup water

Make tamarind water

2 tsp oil

1 tbsp coriander seeds

1/2 tbsp cumin seeds

1/2 tbsp chana dal

1/2 tbsp urad dal

4 dry red chilies

Heat oil in a pan, roast all the above on low flame.

1/4 tsp fenugreek seeds

Add fenugreek seeds and roast. DO NOT ROAST FENUGREEK TOO MUCH, SAMABAR WILL TASTE BITTER.

1/2 cup coconut

3/4 cup water

Blend all the above to make smooth paste.    

2 tbsp oil

1 tsp mustard seeds

2 cups veggies, chopped

(I used 1 purple carrot, 10 beans, 1 potato and 1 orange bell pepper)

1 tomatoes, chopped

Heat oil in a pan, splutter mustard seeds, when it starts to splutter, roast veggies for 2 minutes.

1/2 tsp jaggery

1/2 tsp turmeric powder

2 cups water

Add jaggery, turmeric powder, water and cook the veggies for 10 minutes.

1 and 3/4 tsp salt

Add tamarind water, salt, mix well. Boil for 5 more minutes.

Add toor dal and allow to boil for 5 more minutes.

Add prepared masala, and mix well. Allow to boil for 5 more minutes.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Tomato Kuruma

1/4 cup coconut

1 tbsp pottu kadalai

5 whole cashews

1/2 tsp fennel seeds

1 tsp coriander seeds

2 green chilies

1/2 cup water

Grind all the above make a smooth masala paste.

2 tbsp oil

1 tsp mustard seeds

1/2 tsp black split urad dal

1/2" cinnamon stick

Heat oil in a pan, add mustard seeds, allow to splutter, roast urad dal and cinnamon.

1 and 1/2 cups onion, finely chopped

Sauté onion for 10 minutes in medium flame.

2 cups tomatoes, chopped

Add tomatoes, sauté till tomatoes are mushy.

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp jaggery

1 tsp salt

Add all the spices, sauté till oil releases from the sides.

2 cups water

Add prepared masala, water, mix well. Cover and simmer for 15 minutes. 

2 tbsp cilantro leaves, chopped

Garnish with cilantro leaves

 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Green Mung Beans Kulambu

1 cup green mung beans

Overnight soak green mung beans.

1/2 tsp salt

2 cups water

Pressure cook for 4 whistles with salt and water. Allow to cool, mash the beans.

Big gooseberry size tamarind

1 cup water

Make tamarind water.

1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds

Heat oil in a pan, splutter mustard seeds, add fenugreek seeds and sauté for few seconds.

1 cup onion, copped

6 small garlic, grated

Add shallots, sauté until shallots turns light brown. Add garlic and sauté for few minutes.

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes are mushy.

1/2 tsp turmeric powder

2 tsp salt

1 tbsp +2 tsp sambar powder

Add turmeric powder, salt, sambar powder, mix well. Add tamarind water, mix well. Allow to boil for 5 minutes.

2 cups water

Add cooked and mashed mung beans, allow to boil for 10 more minutes.

Taste Note : Tastes AWESOME

Source: kamalascorner

Pesarattu

1 and 1/2 cups green mung beans

1/2 cup raw rice

Overnight soak green mung beans and rice together.

6 green chilies

1/2 tbsp cumin seeds

1/2 tbsp ginger

1 tsp + 1/8 tsp salt

Add all the above and prepare the dosa batter in blender.

Toppings

onion, chopped

cilantro, chopped

Make dosa, add the toppings, flip it.

Taste Note: Tastes AWESOME

Serves: 3

Source: Spiceindiaonline

Ginger Chutney

1 tbsp oil

2 tbsp chana dal

1 tbsp urad dal

4 dry red chilies

Roast all the above in oil. Transfer to a plate.

1 cup onion, chopped

1 and 1/2" ginger, cut into thick slices

Add onion, ginger, sauté till they turn light brown.  

1/2 tsp cumin seeds

Add cumin seeds, turn off the stove.

1/2 tsp salt

1 tbsp jaggery powder

tiny bit tamarind

? cup water

Grind all the above with water.

Tempering

1 tsp oil

1/2 tsp mustard seeds

1 red chili

Prepare tempering and pour it over the chutney.

Taste Note: Tastes AWESOME

Source: indianhealthyrecipes

Cabbage Poriyal

1 tbsp oil

1 tsp mustard seeds

1 tsp chana dal

1 tsp black split urad dal

Heat oil in a pan, splutter mustard seeds, roast chana dal, urad dal.

4 green chilies, slit

Add green chili, sauté. 

1 and 1/2 tsp salt

Mix with salt.

10 cups cabbage, chopped

Add cabbage, mix well. Sauté for 10 more minutes.

1/4 cup coconut

Garnish with coconut.

Taste Note: Tastes AWESOME

Source: cookwithmanali

Arachuvitta Sambar

1 cup toor dal, overnight soak

1/2 tsp Salt

1/2 tsp Turmeric

3 cups water

Cook toor dal in pressure cooker.

small gooseberry size tamarind

1 cup water

Make tamarind water.

Sambar Masala

1/2 tbsp oil

2 tsp coriander seeds

1 tsp chana dal

1/4 tsp fenugreek seeds

1/2 tsp whole black pepper

1/2 tsp cumin seeds

6 dried red chili (small)

Roast all the above in oil in LOW flame.

1/4 cup coconut

Add coconut, sauté until coconut turns light brown. Allow everything to cool.

1/2 cup water

Add water and blend to a smooth paste.

1 tbsp oil

1 tsp mustard seeds

1/4 tsp fenugreek seeds

Heat oil, splutter the mustard seeds, add fenugreek seeds, red chilies and sauté.

1/2 cup shallot, chopped into lengthwise pieces and cut into 2

Add shallots, sauté until shallots are browned.

1/2 raddish, chopped into 1/4 moons 

1/2 eggplant

1/2 tsp turmeric powder

1 tsp salt

2 cups veggies (1 watermelon radish, 1 potato, 1 carrot)

Add all the above, sauté for few minutes.

2 cups water

Add water, mix well. Cover and boil for 10 minutes.

1/2 tsp jaggery powder

Add tamarind water, jaggery, mix well, boil for 5 more minutes.

Add prepared masala, cooked toor dal, mix well, boil for 5 more minutes.

2 tbsp cilantro leaves, chopped

Garnish with cilantro leaves.

 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Black Eyed Peas Kulambu

1 cup black eyed peas

Overnight soak.

1 tsp salt

5 cups water

Cook black eyed peas with salt and water, allow to boil, reduce the heat to medium and cook for 30 minutes.

small lemon size tamarind

1 cup water

Make tamarind water

2 more cup of water

Add 2 more cups of water to the tamarind and extract all the juice.

1 tsp oil

1/2 cup coconut

1 tsp poppy seeds

1/2 tsp cumin seeds

Roast all the above in oil, take it out, allow to cool.

3/4 cup water

Grind with water and make smooth paste.

1 tbsp oil

1/2 tsp mustard seeds

1 cup onion, finely chopped

Heat oil in a pan, splutter mustard seeds, sauté onions till they are brown. 

5 garlic, chopped

Add garlic and sauté until garlic turns light brown.

2 Zucchini, chopped

Add zucchini, sauté them for a minute. 

1/2 tsp turmeric powder

2 tsp salt

1 and 1/2 tbsp sambar powder (I added just 1 tbsp 1st time and felt, with little bit more spice, it would taste even better)

Add turmeric powder, salt and sambar powder, sauté till they are mixed.

Add tamarind water, cooked black eyed peas, mix well, Allow to cook for 10 minutes in medium flame.

1/2 cup water

Add coconut paste, wash the blender with 1/2 cup water, allow to boil for 10 more minutes in medium flame.

Taste Note: Tastes AWESOME

Source: kamalascorner